could a person kill off the yeast before backsweetening by heating the ( in my case twisted tea) before adding the sugar? Would the high temps kill the yeast?
Not planning on carbing it, so having any beasties left is a non issue.
just thinking, why couldn't you heat it to a temp to kill the yeast, cool it, then backsweeten and bottle?
what temp would you need and is it feasible?
I know you can add chemicals to stop fermentation, just thinking a different route.
thanks

When you pasteurize in the bottle you know that everything in the bottle is clean. By heating prebottling than cooling than bottling, you risk infection at any point until the bottle is sealed.

__________________Reality is an illusion that occurs due to the lack of alcohol.Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied